Vegan Smoky Stuffed Poblanos

Vegan Smoky Stuffed Poblanos

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Servings: 6

In addition to running This and That Kitchen in our spare time, we both work long hours for our full-time jobs, which means that we don’t typically have much time on weeknights. As a result of our crazy schedules, meal prepping has become a key to us being able to maintain a healthy diet and keep our food costs within our limited budget (curse you, student loans!). And this recipe just so happens to be one of our favorite meals to prep when we know we have a busy week ahead! Not only do the stuffed peppers heat up beautifully - the delicious, creamy queso that we make alongside them also stays fresh all week long (if stored properly in an airtight container!). Though our first iteration of this recipe closely resembled a standard stuffed bell pepper recipe, we knew that with a few simple tweaks, we could elevate it to make something truly incredible (and without adding any additional difficulty!). So we created a delicious, smoky filling that pairs perfectly with the roasted poblanos, resulting in a dish that is hearty and savory with the perfect hint of heat! Whether you are meal prepping or just making a quick, delicious weeknight meal for your family, we know you will love this one (and will want to make a batch regularly!).



  • 6 poblano peppers

  • 1 cup white rice

  • 1 1/2 cups veggie broth

  • 1 medium yellow onion, chopped

  • 1 chipotle pepper in adobo sauce, chopped

  • 3 garlic cloves, minced

  • 8 oz cremini mushrooms, chopped

  • 1 can chopped tomatoes, drained

  • 1 tsp ground cumin

  • 1 tsp salt

  • Fresh-cracked black pepper to taste

  • 1 batch 20-Minute Vegan Queso


  1. Preheat oven to 375° F (190° C).

  2. Place poblano peppers in a glass pan and place in the oven until the skin blisters across the peppers. Once blistered, remove the pan and allow to cool.

  3. While the peppers roast, bring the rice and veggie broth to a boil in a covered saucepan. Once boiling, reduce to a simmer until the rice is tender.

  4. Make a quick batch of our 20-Minute Vegan Queso.

  5. In a skillet, sauté the onions and chipotle pepper for 2 minutes over medium heat. Add in the mushrooms and minced garlic and sauté until the onions are translucent and the mushrooms are tender. Tip: You can save yourself a ton of time with a garlic press like this one

  6. Add the tomatoes, cumin, salt, and pepper and sauté for 2-3 minutes. Add the rice to the skillet and mix until fully incorporated. Continue to sauté until any remaining liquid cooks out.

  7. Once the peppers are cool, peel away the blistered skin as much as possible. Slice into them down the middle lengthwise and remove the seeds and stem completely (the seeds are sneaky and HOT!). Tip: We HIGHLY recommend wearing gloves to remove the seeds. Maybe I just have sensitive skin, but this step has definitely left my hands with a burning sensation for a while afterwards!

  8. Gently spoon the rice mixture into the peppers until they are full but not overflowing. Place the peppers back into the pan and pop them in the oven for 5-10 minutes until warmed. Remove, plate, and smother with as much queso as you want!

  9. Enjoy!